Chinese Orange Chicken

1 TBS soy sauce
1 TBS rice wine
2 TBS cornstarch
1 1/2 tsp minced fresh ginger
1 tsp sesame oil
1 lb. chicken, boned, skinned, and cubed

Garnish:

2 tsp minced fresh orange peel

Sauce:

2 TBS chicken stock
1 1/2 TBS soy sauce
1 TBS rice wine
2 tsp cornstarch
1 tsp sesame oil
1 pinch freshly grnd white pepper
1/4 cup peanut oil
6 snow peas, sliced in thirds diagonally

Cooked rice

Directions:

Combine the first five ingredients in a small bowl.

Add the chicken and toss to coat well.

Cover and marinate at room temperature for at least 30 minutes, stirring occasionally.

Soak the orange peel in enough water to cover for about 5 minutes, then drain and set aside.

Combine the stock, soy sauce, rice wine, cornstarch, sesame oil, and pepper, then set aside.

Heat 1/4 cup oil.

Drain the chicken.

Stir-fry in small batches for about 2 minutes, then remove.

Heat the peanut oil with the orange peel, then stir-fry for 1 minute.

Return the chicken to the wok with the snow peas and soy mixture, then stir-fry for 3 minutes.

Serve immediately over rice.

Notes: None